JPH067087A - Plastic oil and fat composition and center cream prepared by using the composition - Google Patents

Abstract

PURPOSE:To provide a plastic oil and fat composition suitable for center cream, etc., having low water-content and high oil and fat content, capable of keeping the shape-retainability even in summer season and easily meltable in the palate and effective in suppressing the migration in a chocolate compounded with a center cream to cause the quality degradation by temperature variation and aging. CONSTITUTION:The objective plastic oil and fat composition for center cream is produced by using a liquid oil such as soybean oil, rapeseed oil, rice oil or corn oil or oil and fat obtained by processing the liquid oil by hydrogenation, fractionation, transesterification, etc., or a mixture of two or more kinds of the above liquid oils and adding 0.1-5.0wt.% (based on the oil phase of the center cream) of candelilla wax (a natural wax) to the liquid oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition having a wide plasticity range, and more specifically, when it is used as an oil phase of center creams, it has a wide plasticity range and suppresses migration of oil and fat components. The present invention relates to an oil and fat composition which prevents deterioration of quality of center creams over time and which is easily melted in the mouth.

[0002]

2. Description of the Related Art In recent years, chocolate products have been changed from plate-shaped and block-shaped products made of conventional chocolate dough to shell molds, enrobing type centers, oil-containing foods such as creams and baked confectionery, syrups,
The number of compound confectionery products containing edible foods such as nuts and gummy is increasing. It is known that when the chocolate dough is brought into contact with or combined with another edible substance, the chocolate part is softened or the surface is whitened. This phenomenon is called fat migration.
By the transfer of liquid oil in the edible edible to the hard dough of chocolate and other hard butter products. A state in which the chocolate shell is deformed, sticky to the hands, and whitened due to this migration is called bloom, which deteriorates the appearance, resulting in a significant decrease in commercial value.

The migration phenomenon of fats and oils as described above is caused when there is a large difference in the amount of solid fats of the fats and oils components contained in the adjacent edible foods, that is, when one of the adjacent edible foods is compared with the other edible food. It is presumed to be as follows, since it tends to occur when the amount of solid oil in the fat and oil component is significantly large.

[0004] For example, a center cream containing nuts such as almonds and peanuts has a soft mouthfeel at a low temperature because nut oil derived from nuts is mixed therein, but liquid oil increases. In the case of the shell mold chocolate having the nut cream as the center, the shell portion absorbs the liquid oil of the adjacent creams regardless of the tempering type or the non-tempering type. The oil / fat part of the shell that has absorbed the liquid oil softens because its melting point decreases, and due to temperature change,
It is presumed that dissolution → recrystallization → crystal transition occurs and the migration phenomenon is promoted. On the other hand, the fats and oils used for center creams, which require a soft mouthfeel at low temperature and need to be melted in the mouth, have a melting point of 35 ° C. or less and melt at a summer temperature, losing plasticity. Poor shape retention against temperature.

[0005]

Regarding the method for suppressing bloom of chocolate or hard butter products themselves, a method for suppressing crystal transition of cocoa butter, that is, a method of adding a triglyceride or an emulsifier different from cocoa butter,
In some cases, a method of heat-treating a product has been proposed and put into practical use. However, these methods are not always sufficient in the effect of quality deterioration due to migration in a complex confectionery such as a center cream or a baked confectionery.

On the other hand, as to the method of preventing migration on the side of the center which is inserted or covered in chocolate dough, for example, JP-A-63-126457, JP-A-64-60325 and JP-B-61-47491 are used for baked confectionery. A method of suppressing migration has been proposed. In the case of these baked confectionery, this is a method mainly for preventing the whitening phenomenon of the baked confectionery itself caused by migration. For kneading fats and oils for baked confectionery, margarine or shortening added with an emulsifier that seeks emulsification with the aqueous phase is used to strengthen the bond with starch and to separate the liquid oil. , To prevent migration. But in the case of this baked snack,
Since the shape-retaining skeleton is starch, deformation with temperature does not pose a problem. That is, in the case of the baked confectionery as described above, the oil content is relatively small at 30% by weight or less, and the skeleton is starch. On the other hand, it contains almost no water and the oil content is 30
In the case of oily creams with a large amount of more than weight%, the migration phenomenon occurs violently, and the solid fat amount in the fats and oils that cover the solid object with the skeleton that maintains shape retention is the decisive factor. It is mechanically different from the case.

As a solution to the migration of the oily creams, JP-A-63-39546, JP-B-63-31165,
Alternatively, Japanese Patent Publication No. 63-45183 is proposed. However, although all of these have devised oils and fats and additives, the technologies commonly included require quenching and kneading, and although the plasticity temperature range is wide to some extent, heat treatment What is needed is extra labor in production, and it cannot be said that the effect of suppressing migration that withstands temperature changes after commercialization is sufficient.

[0008] As described above, there is a demand for an effective technique for suppressing migration and an oil and fat composition which exhibits shape retention without deformation even in summer temperatures and has a good mouth-melting property.
Therefore, in the present invention, by providing such an oil and fat composition, in a chocolate product complexed with center creams having a low water content and a large oil and fat content as described above,
The purpose is to suppress migration, which causes quality deterioration due to temperature changes and aging, to maintain shape retention at summer temperatures, and to manufacture center creams that melt in the mouth when eaten. Is.

[0009]

That is, the present invention seeks to suppress the movement of fats and oils by increasing the viscosity of the fluid state of the liquid oil component, and has good solubility in fats and oils and As a result of considering the molecular weight, the structure, and the aspects such as solidification due to its melting point, fine crystallization, the finding that a natural wax showing shape retention is effective, and further, among many natural waxes, In particular, it was discovered that the candelilla wax obtained by collecting and purifying from the stem of Candelilla of the Euphorbiaceae family exhibits an extremely high effect, and by adding this to the oil and fat, an oil and fat composition having extremely good plasticity is obtained. It was

As mentioned above, in many natural waxes,
The reason why candelilla wax is particularly effective is that other natural waxes such as rice, carnauba, and beads are mainly composed of esters of higher alcohols and fatty acids, while the main component of this candelilla wax is It is different in that it is triacontane (saturated straight chain hydrocarbon of C ₃₁ H ₆₁ ), and the phenomenon of crystallization behavior of fats and oils to which it is added is different from the case where other natural wax is added. That is, in the case where the ester-based high melting point additive has a high crystallization temperature when it is slowly cooled and solidified, the high melting point component aggregates and the separation phenomenon of the liquid oil is observed. On the other hand, when the candelilla wax containing the saturated straight-chain hydrocarbon Hentriacontane as the main component is added, it becomes a fine crystalline state, and the liquid oil becomes a smooth solid substance which does not separate.

In the present invention, the base oil / fat to which candelilla wax is added may be liquid oil such as soybean oil, rapeseed oil, rice oil, corn oil, or hydrogenated oils thereof, but the melting point in the case of hydrogenated oils Should be below 35 ° C.
This is because if the melting point is 35 ° C. or higher, melting in the mouth is poor, and if the melting point is 30 ° C. or lower, good melting in the mouth is exhibited.

Further, the oil phase of the center creams is composed of oils transferred from peanuts, cacao mass and the like contained in the center creams in addition to the above-mentioned oil and fat composition, and the addition amount of the candelilla wax is The content of candelilla wax relative to the oil phase of the center creams is set to 0.1 to 5.0% by weight. The content of this candelilla wax is the lower limit of 0.1% by weight.
If it is less than 1, the fine crystallization becomes insufficient and the plasticity at a temperature of 30 ° C. or higher cannot be obtained. On the contrary, the upper limit of 5.0% by weight
If the temperature exceeds 40 ° C., it becomes a plastic even at 40 ° C. or higher, so that the fluidity is lost and the workability in the confectionery process is deteriorated, which is not preferable. When using the oil / fat containing candelilla wax in the present invention, a predetermined amount of candelilla wax may be mixed in advance with the oil / fat and dissolved at 80 ° C.

The fat composition obtained according to the present invention as described above is incorporated in the chocolate dough of a complex confectionery product,
Or, it is applied to center creams that are enrobed. Since these center creams contain a large amount of sugar, the viscosity increases as the water content increases, and it is impossible to obtain a dough in a good condition. Therefore, the water content is limited to 3.0% by weight or less of the total weight, which is restricted by the fair code provided by the National Chocourt Fair Trade Council.

[0014]

The plastic oil composition according to the present invention as described above can be used as a candelilla wax even when the solidifying conditions are poor such as slow cooling or natural cooling after quenching without kneading. Hentriacontane, which is the main component, rapidly precipitates in a dispersed state and a network of fine crystals is set. This network promotes crystallization of fats and oils, which is a main component having a lower melting point, and prevents coarsening and agglomeration of crystals, so that only fine crystals are solidified as a whole. Furthermore, since the dissolution of this network in fats and oils is 40 ° C or higher,
Although the plasticity temperature range is dramatically widened, it does not melt at body temperature at all, so only the main ingredient fats and oils are involved in melting in the mouth, and if fats and oils with a melting point of about 30 ° C are used, a cream with very good melting in the mouth is obtained. Therefore, the plastic oil / fat composition according to the present invention is capable of widening the plastic temperature range to improve the thermal deformation as compared with the conventional composition and suppressing deterioration of the product quality due to migration, and is extremely useful in the confectionery field.

[0015]

【Example】

(Measurement of Natural Wax Components) The components of the candelilla wax used in the present invention were measured by gas chromatography, and the results are shown in Table 1 in% by weight. Table 1 also shows the measurement results of other natural waxes such as carnauba wax and rice wax. From the measurement results, the candelilla wax contained 54.4 wt% of Hentriacontane, the iodine value was 7.0, and the melting point was 74.0 ° C. On the other hand, other natural waxes do not contain Hentriacontane, and it is found that esters of higher alcohols and fatty acids are the main components.

[0016]

[Table 1]

(Examples 1 to 4) Palm olein oil was hydrogenated to obtain hydrogenated oil having an iodine value of 55.3 and a melting point of 30.3 ° C. Add 0.5 to the above candelilla wax.
˜5.0 wt% was added and melted at 80 ° C. After slowly cooling this, it was left to stand at room temperature (22 to 27 ° C.) for 1 week for sufficient crystallization, and the crystal state was observed with a microscope. The results are shown in Table 2.

[0018]

[Table 2]

As is clear from these results, the state of fully grown crystals has the effect of reducing the size of the crystal grains to form fine crystals as the addition amount of candelilla wax increases, and suppressing the aggregation. Indicated.

(Examples 5 to 8) Highly stable liquid oil (Kanefuchi Chemical Industry Co., Ltd., trade name "BCN": iodine value; 83.
(4, cloud point; −3.8 ° C.), the same candelilla wax as described above was added in an amount of 0.5 to 5.0% by weight and dissolved at 80 ° C. After allowing this to cool naturally (room temperature: 20 ° C.), the fluidity at each temperature was measured, and the results are shown in Table 3. In addition, this measurement result is
Double Cylindrical Kinematic Viscosity Device "Rheopex Analyzer RPX
-703 (special) "(manufactured by Iwamoto Seisakusho Co., Ltd.) was used. The outer cylinder had a diameter of 114 mm, the inner cylinder had a diameter of 72 mm, and the liquid immersion had a diameter of 75 mm, and a thixotropic loop (rotation speed 0) was used.
It is a measurement result of a constant speed up-and-down of ~ 300 rpm).

[0021]

[Table 3]

As is clear from Table 3, in Examples 5 to 8, the yield value increased as the addition amount of the candelilla wax increased, as compared with the comparative example 2 in which the candelilla wax was not added. In the case of Example 8 in which 5.0% by weight was added, a plastic state is exhibited in which almost no fluidity is exhibited even at 40 ° C.

(Examples 9 to 12) Using the oil / fat composition having the composition shown in Table 4 below, according to the composition shown in Table 5, a chocolate for chocolate was prepared by a general conventional method for producing chocolate by mix roll refiner conching. A center cream was produced.

[0024]

[Table 4]

[0025]

[Table 5]

The following tests were carried out to confirm the quality performance of these center creams, and the results are shown in Table 6. Leaching test The cream was filled by the test method shown in Fig. 1 and at 30 ° C and 3
The temperature was kept at 2 ° C. for 20 hours, the weight of the filter paper before and after that was measured, and the leaching weight% with respect to the oil content in the cream was determined. Heat resistance test An aluminum cup having a diameter of 4 cm and a thickness of 1 cm was filled with the cream, and after 3 days, the hardness at each temperature was measured with a rheometer (CR-200D manufactured by Sun Kagaku Co., Ltd.). The heat-resistant shape retention was obtained by dividing by the contact area from the stress load (gr.) At an adapter diameter of 5 mm and an intrusion speed of 30 mm / min. Solubility test A sensory evaluation was performed when the cream was eaten.

[0027]

[Table 6]

As is clear from the results of Table 6, in the case of the center creams of the respective examples using the oil / fat composition of the present invention containing candelilla wax, the oil / fat composition containing no candelilla wax was used. Compared with the case of the center cream of the comparative example, the amount of leaching is reduced,
Migration can be suppressed. Also in the heat resistance measurement, the comparative example melts and flows out, whereas the working example shows plasticity and is able to maintain shape retention, and moreover The harm is extremely small.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of a leaching test method.

Claims (5)

[Claims] 1. A plastic oil / fat composition for center creams, which is obtained by adding candelilla wax, which is a natural wax, and exhibits good plasticity. 2. A liquid oil such as soybean oil, rapeseed oil, rice oil, and corn oil, or an oil and fat obtained by processing them by hydrogenation, fractionation, transesterification, etc., alone or in a mixture of two or more kinds. The plastic fat composition according to claim 1, wherein candelilla wax is added thereto. 3. The plastic oil composition according to claim 1 or 2, wherein the amount of candelilla wax added is 0.1 to 5.0% by weight based on the oil phase of the center cream. 4. A center cream comprising the plastic fat composition according to any one of claims 1 to 3. 5. The center cream according to claim 4, which has a water content of 3.0% by weight or less.